Ricotta-Sour Cream Cheesecake with Strawberry Sauce

10 Servings

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Ricotta-Sour Cream Cheesecake with Strawberry Sauce Ingredients

3 c Part-skim ricotta cheese	2 ts Grated lemon peel
4 Eggs	1 1/2 c Strawberries
3/4 c Light sour cream	2 tb + 2 t. confectioners sugar
2 tb + 2 t. honey	1 md Kiwi fruit, pared and sliced
1 tb Fresh lemon juice

Instructions for Ricotta-Sour Cream Cheesecake with Strawberry Sauce

1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Main Ingredient: Cream CheeseCuisine: Uncategorized